Our Latest Posts About: Coffee

The strength of coffee can vary quite a bit between brands, the trouble is, you have no way to compare them until you bring them home.

Considering the vast variety of coffees on the market, you would think there would be at least some standards to determine the relative strengths between them.

For example, why not create a standard scale from 1 to 10 for characteristics such as bitterness, acidity, and caffeine? That would be an awful lot easier than just reading a vague description that says something like "Full body aroma and rich taste".

People often complain that the coffee they just ordered was too strong... or too weak.

I'm not a coffee drinker, but one thing I've noticed is that people tend to get their coffee from the same place as often as they can, because they worry that the coffee will either be too weak, or too strong.

Meanwhile, in a lot of places, they have literally dozens of coffees for sale, with millions of combinations of additional flavors, creamers, and sweeteners. While deciding on additional sweeteners, creamers and flavorings such as mocha, hazelnut or vanilla may be pretty easy, what people struggle with is knowing how strong the coffee itself is. In many cases, coffee that's too weak or too strong simply takes away the satisfaction.

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